Niter Kebbeh

Name: Niter Kebbeh
Ingredients: 1 lb butter, unsalted; 1/4 cup onion, chopped; 2 cloves garlic, minced; 2 teaspoons ginger, grated,peeled,fresh; 1/2 teaspoon turmeric; 4 cardamom seeds, crushed; 1 cinnamon stick; 2 cloves, whole; 1/8 teaspoon nutmeg; 1/4 teaspoon ground fenugreek; 1 tablespoon fresh basil or 1 tablespoon dried basil

11 ingredients

7 steps

Ingredients

1 lb butter, unsalted
1/4 cup onion, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or 1 tablespoon dried basil

Directions

1

In a small saucepan, gradually melt the butter and bring it to bubbling.
2

When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
3

Gently simmer, uncovered, on low heat.
4

After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
5

Discard the spices and solids.
6

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
7

Note: A good quality olive or other oil may be substituted for the butter.